VEGAN HALLOWEEN CHOCOLATE CUPCAKES WITH VEGAN MATCHA ICING

Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing image

These moist and fluffy chocolate cupcakes are enhanced by the matcha icing that tops them. Matcha powder is aromatic with an earthy and slightly sweet flavor.

Provided by Sandra Garth

Categories Desserts Cakes Cupcake Recipes Holiday

Time 1h50m

Yield 12

Number Of Ingredients 16

Ingredients

2 ⅓ cups all-purpose flour
2 cups white sugar
¾ cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup almond milk
½ cup canola oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup confectioners' sugar
1 teaspoon green tea powder (matcha)
½ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon almond milk, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
Allow cupcakes to cool completely before icing, about 1 hour.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 66.4 g, Fat 10.6 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 44.5 g